Juniper Berries

Soft juniper berries, a classic spice for game, sauerkraut and sauerbraten

Juniper berries are the key spice of hearty German, Alpine and Eastern European cooking. We select soft, pliable berries with a high proportion of essential oils – only these deliver the resinous-savoury aroma that makes a sauerbraten a sauerbraten and a game goulash a game goulash. Hardened, black juniper berries from the supermarket have lost most of their oils. We pack our juniper berries in our workshop in Klingenberg am Main.

How to use

A classic for sauerkraut, game goulash, roast venison, deer and wild boar. Seasons sauerbraten, pot roast, marinades and stews. Also with lamb, pork and wild fowl. Crushed in a mortar with garlic and salt, it makes a fine seasoning paste for marinades. Brewed as a tea, juniper also refines mulled wine and punch.

Important: before cooking, lightly press the berries or crack them in a mortar – this releases the essential oils. Left whole, they develop noticeably less aroma.

Recipe: sauerkraut like grandma's

With three right moves, simple cabbage becomes a hearty classic.

Ingredients for 4:

• 1 kg sauerkraut (fresh from the jar or bag)
• 10 juniper berries
• 3 bay leaves (see bay leaves)
• 1 onion, 100 g streaky bacon
• 1 floury potato, 250 ml stock or white wine
• 1 tbsp lard, fine Luisenhaller deep-rock salt

Method: Cut the bacon into cubes, render in lard. Add the finely chopped onion and sweat until translucent. Add the sauerkraut with stock, bay leaf and lightly pressed juniper berries. Stir in a grated raw potato – it binds the acidity and makes the cabbage creamy. Simmer covered over low heat for 45 minutes. Season with salt and remove the bay and juniper before serving.

Why our juniper berries? Soft, oil-rich berries make the difference between "cabbage with aroma" and "hearty-savoury sauerkraut". The grated raw potato is the trick from grandmother's kitchen that makes the cabbage creamy and easy to digest.

At a glance

• Soft juniper berries with a high oil content
• A resinous-savoury aroma, classically hearty
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

Juniper is a main ingredient of our ready-made game blend game spice and a component of Forster's braising pot as well as Steak Pepper Gewürzamt. Classic companions in the braising pot are bay leaves, cloves and our long pepper. For roast game, the Mélange Noir also fits as a powerful pepper blend.

Frequently Asked Questions

What can I use juniper berries for?
For sauerkraut, game goulash, sauerbraten, pot roast, roast game of deer, venison and wild boar, goose stuffing, marinades and stews. Also in mulled wine, punch and in game marinades on a wine or beer base.

How many juniper berries do I need?
For sauerkraut about 8 to 10 berries per 1 kg of cabbage. For a game marinade 6 to 8 berries per litre of liquid. For pot roast, cook 4 to 6 berries lightly pressed with the roasting juices.

Why are soft juniper berries better than hard ones?
Soft, pliable berries still contain their essential oils, which are gradually lost during drying. Hard, black berries from old stock barely taste of anything. Our juniper berries are checked for freshness and oil content.

Should I use juniper berries whole or crushed?
Before cooking, lightly press them or crack them in a mortar – this lets the essential oils move into the pot. Left whole, they release only a third of their aroma. Ideally remove them again before serving, so no one bites into a whole berry.